Heat butter slowly in a small sauce pan until it begins to brown. Remove from heat. Cook beet ravioli in salted boiling water until done, about 2 minutes; drain. Toss hot ravioli with browned butter. Serve topped with nettle puree, caramelized walnuts and goat cheese.

Beet Ravioli

3-1/2 cups all-purpose flour

Salt

5 eggs

2 tablespoons extra virgin olive oil

12 ounces red beets

3 ounces ricotta cheese

1-1/2 tablespoons breadcrumbs

1 tablespoons chopped Italian parsley

Egg wash: 1 egg beaten with 1 teaspoon water

1. Put flour and 1 teaspoon salt in the bowl of a food processor. With machine running, add eggs one at a time. Add oil. Process just until dough comes together, 10 seconds. Add a few drops cool water if dough is too dry.

5. Roll out pasta using thinnest setting on roller. Cut using 2 3/4-inch fluted cookie cutter. Brush each circle with egg wash. Place a heaping mound of beet mixture in the center of each; fold in half, squeezing out excess air, to make half moons. Beet should be visible through pasta. Place on a floured surface under damp paper towels until ready to cook.

Nettle Puree

Makes 1 cup

3-1/2 ounces cleaned stinging nettles

1/4 teaspoon kosher salt

1 cup extra virgin olive oil

Blanch nettles in boiling water until bright green, approximately 30 seconds. Shock in ice water, drain and squeeze dry. Puree all ingredients in blender until smooth.